Over in sunny California they’re hosting a summer salad blogging event. I’m contributing my favourite salad - chickpeas, red capsicum and parsley in a sesame and lemon dressing.
Ingredients 250g dried chickpeas / two cans, drained Method Cook the chickpeas / open cans and drain. Finely chop capsicum, parsely and red onion and mix well. In a cup, combine 1 tablespoon each of sesame oil and lemon juice, and salt and pepper to taste. Just before serving, mix right through the salad. Enjoy. The Verdict OK - so I’m biased but I think this salad rocks. The sesame oil and lemon give the dressing a warm zing. The chickpeas soak in the flavours, while the capsicum, onion and parsley retain their fresh taste. It’s a good choice for vegetarians because you get protein and fibre from the chickpeas, iron from the parsley, and vitamin C from the capsicum. For a healthier version leave out the sesame oil. It still tastes good. Because it’s such a simple salad it’s easy to substitute or add your favourite ingredients. I’ve used coriander instead of parsley, and sometimes make it with cherry tomatoes.
Comments:
10 Comments posted on "Red capsicum, parsley and chickpea salad - Summer salad event"
The Editor on August 11th, 2006 at 11:45 am #
That looks dang good.
Veggie Friendly » Adam’s Long, Green and Pointy Salad - Summer Salad Event on August 11th, 2006 at 8:24 pm #
[…] KP’s mention of the Summer salad blogging event has encouraged me to post a recipe for my very own Long, Green and Pointy Salad, which is so simple and so yum. […]
The Editor on August 13th, 2006 at 9:36 pm #
I made this for dinner tonight with home made falafel and tzatziki. It kicked arse.
jLo on August 18th, 2006 at 7:57 am #
KP, this sounds awesome. I’m totally making it this weekend. I’m not sure if I can match the Editor’s effort and team it with home made falafel, but you never know where my inspiration may lead…
comicstriphero on August 19th, 2006 at 6:15 pm #
If you eat cheese, try this: Green beans - blanched and refreshed, lined up like nice neat soldiers on a platter. Halve and de-seed some roma tomatos. Dice finely. Mix in with some finely chopped spanish onion, basil and goats’ fetta. Pile tomato, onion, basil and fetta mixture atop green beans. Lemon juice, olive oil, salt and pepper will finish this off for you.
kpounder on August 20th, 2006 at 12:54 pm #
Ed - glad that you liked the salad. Similarly impressed that you made falafel! CSH - This salad includes some of my favourite foods in the world (tomato, fetta) with my favourite dressing. Have a feeling this one will be a keeper.
Gabriella on August 22nd, 2006 at 6:52 pm #
looks lovely! the round up will be done in a couple of days. Thank you so much for contributing.
kpounder on August 23rd, 2006 at 11:15 am #
Thanks so much for hosting the event. Can’t wait to see the roundup.
Ruth on August 23rd, 2006 at 9:56 pm #
I love chick pea salad and can’t wait to try this one with sesame oil. Thanks for sharing.
DrB on July 10th, 2008 at 7:39 pm #
Vitamin C from the parsley, surely … Post a comment
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